Vegan Mint Chocolate Squares

"THE BEST DESSERT YOU HAVE EVER MADE" - QUOTE FROM MY HUSBAND

Is holiday baking fatigue setting in yet? It sure is for me. I always spend an inordinate amount of time in the kitchen, but between November and December, that inordinate amount of time seems to triple. Basically, I'm constantly covered with flour at this time of year. There are just so many things: classroom parties, cookie exchanges, pot lucks, and at least six or seven recipes that I MUST make for my family or all will be ashes and sadness.

And yet there's always one more thing, isn't there? Right now I feel like that airplane heading to Rio de Janeiro in Richard Scarry's Busy Busy World. Do you know the story I mean?

You guys, I am that airplane, and Aunty Ant is a metaphor for requests for baked goods.

Here's the thing, though: I KNOW I'm going to be asked to contribute to cookie exchanges and classroom parties, so the best course of action is to be prepared. The best defence is a good offence, and having a pan of these delectable mint chocolate squares in the freezer is like scoring a touchdown in the last twenty seconds of a tied football game.

Sorry, my husband watches a lot of football.

Speaking of my husband, he says that these squares are the BEST DESSERT I HAVE EVER MADE, and he even held to that opinion when I told him they are vegan, so that's saying a lot.

Grease a 9x9 baking pan, or line with parchment paper. Place the cookie crumbs in a large bowl.

In a small saucepan over low heat, melt together the chocolate chips and coconut milk, stirring often. Stir in the vanilla extract, and pour over the cookie crumbs. Stir well to coat, and press mixture into prepared pan. Chill in the refrigerator for a few hours to overnight.

Beat together coconut oil, peppermint extract, and icing sugar. Add milk in small increments until creamy. Spread over chilled chocolate crumb layer and put in the refrigerator. Chill for 1 hour, or more.

Chocolate Glaze Topping

Directions

Measure out 1/4 cup chocolate chips, 1 tablespoon refined coconut oil

In a small saucepan over low heat, melt together the chocolate chips and coconut oil. Pour over chilled mint layer, and spread to coat. Chill until set; about 1 hour.

Nicole loves food! She loves cooking, baking, grocery shopping, and just wearing her apron that sports a cupcake motif. For the most part she avoids processed and packaged foods and loves to create recipes based on her craving-of-the-day. Nicole is a longtime vegetarian (sometimes vegan) who lives in Calgary with her husband, two sons, and a male dog. Her testosterone-infused house is one full of meat-lovers, and she ties on that cupcake apron to incorporate her family’s love of meat into her own meatless meals. Vegetarian and vegan meals can be simple and delicious — and can easily be adapted for those who are on Team Carnivore.

Join Nicole as she divulges tips and tricks for creating meals, snacks, and desserts that appeal to the whole family, vegetarians and meat-eaters alike.